Nuts About Biscotti/Mandelbrot

Ingredients

• 3 1/2 cups (840 ml) all-purpose flour
• 2 teaspoon (10 ml) baking powder
• Pinch of salt
• 3 large eggs
• 1cup (240 ml) sugar
• 2 teasp (10 ml), vanilla
• 1/2 teasp (2.5 ml) almond extract
• Grated rind [zest]of 1/2 lemon
• 1 cup (240 ml) coarsely chopped almonds lightly toasted
• 3/4 cup (180 ml) chopped hazelnuts,pecans or walnuts
• 3/4 cup (180 ml) pine nuts toasted

Method

1. Place all of the nuts on tin foil in the oven @ 350 for 8 min to toast.
2. Sift together the flour, baking powder, and salt, then set aside.
3. Beat the eggs until light, add the sugar gradually, and beat until the mixture is ribbony, about 10 minutes. Stir in the rind and extracts. Add the sifted ingredients and blend on low speed until incorporated. Fold in the nuts until blended.
4. With lightly floured hands, form 2 or 3 loaves, each 12 inches (30 cm) long and 2 inches (5 cm) wide, and place on a parchment-paper-lined baking sheet. Bake in a preheated 350-degree F. oven for 20 minutes, until lightly golden.
5. Remove from the oven and, using a serrated knife, immediately cut diagonally into 3/4 inch (2 cm) slices. Lay the slices on their sides on a sheet pan, return to the oven, and bake for 6 minutes on each side, or until golden brown.
6. Remove from the oven, cool, and store in a tightly covered container.